Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Crispy chicken involtini with spinach, cheese and grilled tomatoes
Italians love roulades because they are so elegant and, above all, so delicious. Like these sophisticated crispy ones with chicken!
Preparation time: 40 minutes
| Ingredients (3 servings) | ||
|---|---|---|
| 800 | g | Cherry tomatoes |
| 1-2 | Garlic cloves | |
| 4-5 | tablespoon(s) | Olive oil (+ a little more for drizzling) |
| 2-3 | Chicken fillets, approx. 450 g | |
| 250 | g | Leaf spinach (frozen), defrosted |
| 1 | Egg | |
| 4 | tablespoon(s) | Breadcrumbs, preferably panko breadcrumbs or coarse, home-grated breadcrumbs |
| 1 | Garlic clove | |
| 150 | g | Bel Paese or Taleggio |
| Salt | ||
| Pepper | ||
To make the grilled tomatoes, wash the tomatoes and arrange them on a baking tray lined with baking foil. Grate 1 or 2 cloves of garlic, mix with the olive oil and add to the tomatoes. Season with salt and place in the oven preheated to the maximum grill setting for 20 minutes until nicely browned. Keep warm and collect the juice. Meanwhile, divide the chicken fillets lengthwise and carefully flatten to an even thickness of approx. 4 millimetres between cling film using the flattening iron. Set the oven to 220 °C. Squeeze the spinach well, chop coarsely, beat the egg with a little salt in a small bowl, mix the breadcrumbs with the grated garlic clove on a plate. Lay the meat flat, season lightly with salt and pepper.
Spread the cheese and spinach evenly on top (placing each in the middle), roll up and seal with a toothpick. Roll the rolls first in egg, then in the breadcrumbs and place on a baking tray lined with baking paper. Drizzle with olive oil and place in the oven for 10 to 12 minutes until nicely browned. Serve with the grilled tomatoes and their delicious juice.
| Ingredients (3 servings) |
|---|
